Ever seen the show on Cooking Channel (and Food Network occasionally) called The Best Thing I Ever Ate?
Well it turns out that on Monday, December 18th, Salt & Char in Saratoga Springs will be featured. The episode is “Feats of Meat” and Bobby Flay, frequent Saratoga visitor, is giving serious props to Salt & Char’s American Wagyu Ribeye Cap.
Tune in to the Cooking Channel at 8pm ET on the 18th to hear what Chef Flay has to say about it!
From the Salt & Char PR Team:
“The episode will showcase Chef Braden Reardon’s American Wagyu Ribeye Cap (9oz, $78) thanks to Saratoga Springs regular Chef Bobby Flay. Best Thing I Ever Ate is a show that highlights what the biggest food stars and chefs eat in their free time – when they’re paying. It’s the ultimate guide to the country’s most amazing meals, eats and treats as told by the pros who spend their lives obsessing over food.
The Best Thing I Ever Ate episode featuring Salt & Char (and other restaurants)
Premiering Monday, December 18th at 8pm ET/5pm PT on Cooking Channel
“Feats of Meat”
Who doesn’t love a juicy hunk of meat? Our favorite carnivores are sharing the most mouth-watering meat dishes they’ve ever eaten. Selections By: Justin Brunson, Monti Carlo,Bobby Flay, Tregaye Fraser, Alex Guarnaschelli, Carla Hall, Molly Yeh.”
2 Comments
Bobby Flay…..an insufferable d&*che if there ever was one. Salt and Char gets away with being in a tourist town. In most places in Connecticut (with a much wealthier clientele…see Greenwich if you’ve never been there), they wouldn’t pay bloated prices for service run by snippy locals who don’t know how to act around customers or lack product knowledge. Yeah I’ve been there…they don’t play it off well. If you grew up in a dining mecca, you’d get this… (they call themselves an “upscale steakhouse”…that alone should tell you they try way too hard). Sorry but check out Max’s Downtown in CT and see how it’s done the right way.
Well, Blaire! I’ve met my fair share of snobs before, but you may be the snobbiest! Perhaps you don’t have enough multi-cultural exposure to appreciate locally prepared cuisine considered “upscale.” The snippy locals could learn something from you about being “snippy,” but then we can’t all be blessed to live in a “dining mecca.” I wonder if the French would consider your “dining mecca” to be all that special. I know, “screw the French.”